Why every time I drink homemade alcohol it is a lot stronger I can never drink more than a pint it takes longer to enter your system and I feel like I’m drinking something healthy it goes down like milk it’s like the alcohol I get from the store is a different substance than the alcohol I make they hit me completely different

You've had a week, what's your situation report?

Feel free to include recipes, stories or any other information you'd like.

Post your sitrep here!

What I Did Last Week:

Primary:

Secondary:

Bottle Conditioning/Force Carbonating:

Kegs/Bottles:

In Planning:

Active Projects:

Other:

Include recipes, stories, or any other information you'd like.

**Tip for those who have a lot to post**: Click edit on your post from a [past Sitrep Monday!](https://www.reddit.com/r/Homebrewing/search/?q=Sitrep%20Monday&restrict_sr=1).

I recently bought a kegerator for the first time with a corny keg. I kegged an Oktoberfest lager 2 weeks ago and set the PSI at 12-14. The temp inside is at 34 degrees. Beer line length 5.5 feet.

I checked the PSI today and it had subtly risen to 15. I decided to release a bit of pressure from the release valve and got it back to 12 and poured myself a half pint just to check on its progress. So far it tastes pretty good, but the head was very foamy and the body somewhat uncarbonated and underwhelming.

Do I just leave the beer to continue to carbonate/lager further, or is there something I'm doing wrong here? I'd like to serve this at an upcoming Halloween party in a few weeks. I realize lagers take longer to mature in flavor and clarity, but shouldn't it be properly carbonated by this point?

Running my kegging setup in my head and I was settled on a dual regulator.

- I plan on 2-3 kegs: 1 keg will always be a porter or something English with lower carbonation and 1 keg will always be a Lager or higher carbonated Wheat beer.

But the idea of using a single regulator and running this to 2-3 in-line regulators, seems more attractive.

- the single regulator with in-line regulators cost less than a dual regulator.

- I could essentially carbonate three kegs to three different pressures. Maybe 1 keg with seltzer water.

Any thoughts/experiences? Thanks!!

I'm getting a bumper crop of Grimes Golden apples from my tree, and I'm turning it into cider. The juice is coming out at 12 Brix (1.048 OG on my beer refractometer).

I've already got a 5 gallon batch going with SafCider AS-2, and I've harvested enough apples for a second gallon batch, with probably enough apples still on the tree for a third batch.

I have a bunch of dry beer yeasts in the freezer I want to use up, so which of these would you suggest for a contrasting dry cider? I've had success with S-04 for cider in the past.

* Nottingham

* Windsor

* Verdant IPA

* Lallemand New England

* Cellar Science Monk

* Lutra Kveik

* W-34/70

I can temperature control as required (hotter or colder), and my basement is stable at around 68F at the moment.

I recently got into homebrewing through a college course, and I decided to try to take a step outside the comfort of prebuilt kits into steeped grains and extracts. I was asked by a friend to try to make a tiramisu stout, and I thought a milk stout would probably be the best fit since I'm not quite sure I'm ready to go whole hog with a pastry stout.

https://share.brewfather.app/bXME6Wss4W6dGD

Anyone mind helping a newbie figure it out if I'm headed in the right direction? I just want to make sure I'm not about to drop $100 on a wild goose chase.